Microwave treatment increased protein digestibility of pigeon pea (Cajanus cajan) flour: Elucidation of underlying mechanisms.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127196
Abstract: Pigeon pea is rich in proteins but has low protein digestibility like other legumes. This work investigated the effects of processing, including soaking, grinding, ultrasound and microwave, on the protein digestibility of pigeon pea flour.… read more here.
Keywords: pigeon pea; microwave treatment; increased protein; digestibility ... See more keywords
Phosphorus bioavailability in increased‐protein, reduced‐fiber canola meal, conventional canola meal, and soybean meal fed to crossbred chicks
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DOI: 10.3382/ps/pex287
Abstract: ABSTRACT Three experiments were conducted to evaluate 3 increased‐protein, reduced‐fiber canola meals (CM) (CMA, CMB, and Test CM), 2 conventional CM (CCM), and 2 soybean meals (SBM). For determination of P bioavailability in CM and… read more here.
Keywords: canola; protein reduced; bioavailability; increased protein ... See more keywords